I just returned from a mini-vacation on Cape Cod with my dearest friends. We beached, we frolicked in the ocean (with the sweetest three-year-old), and we grilled. And being Cape Cod, most of grill menus centered around seafood. For sides, we kept it pretty simple, albeit green and super healthy. Following is my take on the perfect salad to accompany grilled foods, be it lobster, salmon, or burgers.
Romaine Salad with Grilled Corn, Poblanos, and Garlicky Lime Vinaigrette
Serves 6 to 10, depending on serving size
Ingredients
1 head of Romaine lettuce, cleaned and chopped
1 English cucumber, halved lengthwise and chopped
2-3 roasted poblano chilis, julienned
2-3 ears of grilled corn
2 avocados, diced
Vinaigrette
1 clove of garlic, finely chopped
2 limes, juiced
2-3 TBSP extra virgin olive oil (equal to lime juice)
Salt and freshly ground pepper to taste
Grill three ears of corn. I generally keep a thin layer of husk on the corn and remove as much of the silk as possible. This keeps the corn from getting charred too fast. Let corn cool enough to handle by hand. Holding ears standing up, slice kernels off corn. Set aside.
Grill poblano peppers, letting skin char and blacken until the aroma of peppers permeates. Place grilled poblanos in a brown paper bag or in a covered bowl. Let it rest for five to 10 minutes and remove and peel skin off. Cut the end with the stem and remove as much of the seeds as possible. De-seed completely if you want to minimize the heat. Julienne and set aside.
While corn and chilis are grilling, make the vinaiagrette: Chop clove of garlic finely, and place in small bowl. Squeeze in juice of two limes. Add 2-3 TBSP of extra virgin olive oil (or equal portion to juice). Add 2-3 pinches of salt and freshly ground black pepper and whisk vinaigrette together. Set aside.
Cut up, clean, and run romaine lettuce through salad spinner. It is essential to remove as much of the water as possible. Place in large salad bowl.
Remove ends of English cucumber, cut in half lengthwise, and slice cucumber. Add to lettuce.
Cut avocado open in half, remove pit, and using a butter knife, slice and dice avocado right in the skin. Turn out into salad bowl with cucumber and lettuce.
Add cooled corn and chilis to salad mixture, and right before serving, dress the salad with the vinaigrette (giving it a good whisk or two again before pouring over lettuce mixture). Toss and serve.
